Moist Homemade Banana Bread

This is the banana bread recipe I’ve made more times than I can count: impossibly moist, deeply banana-y, and mixed in one bowl. It’s the perfect home for those forgotten spotty bananas.

No mixer needed, just a whisk and a loaf pan.

Prep: 15 min  |  Cook: 60 min  |  Total: 75 min  |  Serves: 10

The Secret to This Recipe

Use the ripest, spottiest bananas you can find. The blacker the peel, the sweeter and more flavorful your bread, and the moister the crumb.

Moist Homemade Banana Bread

Incredibly moist homemade banana bread made in one bowl. The perfect way to use up those spotty ripe bananas.

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Prep Time 15 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 15 minutes mins

Servings: 10

Course: Bread

Cuisine: American

Calories: 250

Ingredients Method

Ingredients

  

• 3 very ripe bananas, mashed
• 1/2 cup butter, melted
• 3/4 cup brown sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 1.5 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon cinnamon
• 1/2 teaspoon salt

Method

 

1. Preheat the oven to 350°F (175°C) and grease a 9x5-inch loaf pan.
2. In a large bowl, whisk the mashed bananas with the melted butter and brown sugar.
3. Whisk in the eggs and vanilla until smooth.
4. Add the flour, baking soda, cinnamon, and salt, and stir until just combined.
5. Pour the batter into the loaf pan and smooth the top.
6. Bake for 55-65 minutes, until a toothpick comes out clean. Cool before slicing.

Tips for the Best Results

• Don’t overmix; stir just until the flour disappears.
• Tent with foil if the top browns before the center is done.
• Let it cool fully for cleaner slices.

Variations

• Fold in chocolate chips or chopped walnuts.
• Add a swirl of peanut butter.
• Sprinkle the top with turbinado sugar for crunch.

Storage

Store wrapped at room temperature for 3 days, or freeze slices for up to 3 months.